WEDNESDAY – DECEBER 10, 2014

Does anyone save any money making this?  No.  But it’s Christmas time and this is a Christmas Tradition.  To me, a cup of hot cocoa says cristmas as much as a decorated tree or a wreath on the front door.  Great for Christmas, terrific all winter long and a wonderful and welcomed gift to anyone on your list.  Here are some of the best recipes for making your own.

HOT COCOA MIX with a Twist

1 large box instant chocolate pudding mix
4 c. Nesquik powder
10 c. powdered milk
2/3 c. powdered sugar
mini marshmallows

Mix together all ingredients in a large bowl. Store in an air tight container.

Use 1/4 c. mix to 1 c. hot water.

 Homemade Hot Cocoa Mix Recipe

1 c. coffee creamer
10 c. powdered milk
4 c. Nesquik
2/3 c. powdered sugar
1 box instant chocolate pudding mix
Marshmallow bits {optional - you would probably need 2-3 jars}

Mix all ingredients until well combined. Use 1/3 c. mix to 1 c. hot water. Store in air tight container.

The Best Homemade Hot Chocolate Mix

Yield: Makes about 20 servings of hot chocolate

Ingredients

3 cups nonfat dry milk powder

2 cups powdered sugar

1-1/2 cups cocoa powder, dutch-process or natural

1-1/2 cups white chocolate chips or finely chopped white chocolate

1/4  teaspoon salt

Whisk together all ingredients in a large bowl. Working in two (or more) batches, depending on the size of your food processor, pulse the ingredients in a food processor until the chocolate is finely ground. Store the dry mix in an airtight container for up to 3 months.

To make hot cocoa, put 1/3 cup of the cocoa mix in a mug and stir in 1 cup of hot milk. Top with whipped cream or miniature marshmallows, if desired.

Hot Chocolate Mix

Yield: 45 Servings

10 cups dry milk powder

4-3/4 cups confectioners sugar

1-3/4 cups cocoa powder

1-3/4 cups powdered non dairy coffee creamer

In a large mixing bowl, combine milk powder, confectioner's sugar, cocoa powder, and creamer. Stir till thoroughly combined. Store cocoa mixture in an airtight container. Makes about 15 cups mix, or enough for about 45 servings.

For 1 serving, place 1/3 cup cocoa mixture in a coffee cup or mug, and add 3/4 cup boiling water. Stir to dissolve. Top with dollop of whipped cream or a few marshmallows, if desired.

Double Chocolate Hot Cocoa Mix

Servings: Makes 6 cups

2 cups powdered sugar 1 cup unsweetened cocoa (Dutch-process recommended)

1 teaspoon salt

2 teaspoons cornstarch

1 pinch cayenne pepper

3 cups nonfat dry milk powder

1 cup mini semi-sweet chocolate chips

Add sugar and cocoa to food processor. Pulse until well-mixed. (Or, combine ingredients in large bowl and whisk until well mixed.) Add salt, cornstarch, and cayenne; pulse until mixed. Add powdered milk; process for 20-30 seconds until well mixed. Transfer mix to bowl and stir in chocolate chips. Store in airtight container.

TO MAKE ONE MUG OF HOT COCOA:

Fill 1/3 to 1/2 of mug with cocoa mix. Add hot water or milk and stir until mix is dissolved.  

ADDITIONS TO TRY:

--Top with marshmallows or whipped cream and sprinkle with cinnamon, shaved chocolate, or crushed candy canes.
--For a mocha drink, add a shot of espresso before the hot water or milk.
--For spiced cocoa, add 1/4 teaspoon pumpkin pie spice to mug.
--Spike it with a tablespoon of peppermint liqueur or Kahlua.
--Stir in and dissolve a caramel, chocolate square, or chocolate mint.
--Add a cinnamon stick or candy cane for a stir stick.

TUESDAY – DECEMBER 9, 2014

I collect TempTations by Tara, a stoneware freezer-to-oven-to-table set of cooing/storage vessels sold on QVC.  I have collected it for eleven years and each piece that is brought out seems to get more beautiful with each one.  The company is oiwned ad the products are designed by Tara McConnell.

Besides beg on QVC weekly, Tara is also on Pinterest and FaceBook, where she shares some wonderful recipes to use on the various pieces in her collection.  Today I’m sharing one that she gave for a beautiful Christmas cookie.  Hope you enjoy it!

HOLIDAY PINWHEEL COOKIES

1-1/2 cups unsalted butter, soft

2 cups sugar

4 eggs

1/2  teaspoon vanilla extract

1 teaspoon mint extract

5 cups flour

1/2  teaspoon salt

2 teaspoons baking powder

1/4  teaspoon red gel food coloring

1/4  teaspoon green gel food coloring

1 (6 ounce) jar white nonpareils

Note: Gel food coloring works best because the color is highly concentrated.  You can purchase it at any craft store that sells baking supplies

Preheat oven to 375 degrees.  Cream butter and sugar together in a large bowl. Slowly mix in eggs, vanilla and mint extract until smooth.  Blend in flour, salt and baking powder until dough comes together.

Remove dough from bowl and divide into four equal parts.  Place one part back in the mixing bowl along with red food coloring.  Blend until the color is evenly distributed.  Scrape out of bowl onto a piece of plastic wrap.  Wrap up tightly in a ball.  Add another 1/4  piece of dough to mixing bowl.  Repeat process with green food coloring.  Wrap in plastic.  Wrap the remaining two pieces of dough in plastic as well.  Place all four wrapped dough balls in the refrigerator for one hour.

Unroll each dough ball.  On a floured surface roll out each one into a ¼ inch thick rectangle.  Brush both the red and green rectangle very lightly with water.

Carefully place one of the white rectangles on top of each colored rectangle.  Lightly press down with your hands to help them stick.  Roll up each rectangle into a log, starting with the long side.  Brush the edge with water to help log stick together.

Place nonpareils in a long shallow dish.  For easy handling, cut each log in half and brush lightly with water.  Roll in nonpareils until completely coated.  Wrap each log in plastic wrap and place in 13" x 9" pan.  Chill for at least 2 hours.

Unwrap each log and slice into 1/2  inch pieces.  Lay 12 cookies on baking sheet, 1 inch apart.  Bake for 15 – 18  minutes.  Allow to cool slightly before removing.  Continue until all cookies are baked.

COME TO MARKETS INTERNATIONAL

If you lived in the Cincinnati area during the 1980’s, you remember well the most wonderful shopping area called Markets International, located at 123 Merchant Street in Springdale.  Advertising about the in-door mall announced “Markets International is a … TRIP!”  And it really was!  Strolling around the huge building, you could find yourself in any country around the world.

It offered over 50 shops to choose from starting with 13 restaurants featuring American and International Cuisine, 24 specialty gift shops, And 11 fresh food counters.

The restaurants (all in the center, with the shops surrounding them on all sides) included:  Athens Gyros, Kraut House, Dippity Dog, Elite Ice Cream, Hippo Triple Deckers, Markets International Creperie, Marzetti Salad, Michael’s Steak Bugers, Olympic Chili, Popcornery (any flavor you wanted in any tin of your choice), The Tater Shack, Pick-a-Deli Circus (a New York-style Jewish Deli), Poncho’s Villa (the best Mexican food), A Slice of Italy (fabulous pizza and lasagna, too) and my favorite, Orient Express.  Also featured were several pastry shoppes, including Greek (FABULOUS baklava!) and French.

Among the many specialty shoppes were:

Table Setter – Dinnerware, Glassware and gifts

The Brass Nook – Domestic and Imported Brass, candlesticks, lamps, picture frames, Menorahs and decorative items

The Cheese House – Imported and Domestic Cheese, gift boxes, cheese baskets

Habersham Plantation Country Store – American Primitive reproduction furniture and quality gifts.

Stitchery Corner – Needlework products.  Hat, shawls, capes, caps.

Pottery Street East – A gallery of fine handcrafted stoneware, wood, fiber and gold.  Representing 70 nationally recognized artists.

Overbey’s Emporium – Gourmet cookware, cutlery, gadgets, international food, Coffee , spices, chocolates from around the world.  Frankie and I often took cooking classes there. 

The Key West Shop – Citrus inspired skin care and hand-painted Florida Keys handbags

The Snoopy Shop – Stuffed Snoopy, Belle and Spike dolls with all their various clothes,  Snoopy books, stickers and all things Charles Shultz.

Stuffed Animal  Crackers – The best in stuffed animals.  Geared more towards adults over children.

Davidson’s – Every collectible you ever had or wanted to have.  Everything from Hummels to collector series of plates.

Each time we went to Markets International, Linda and I ended our evening stopped by the French Pastry, where we would each buy two of our favorite treats … White Chocolate Peanut Butter Ritz!  They were WONDERFUL!  They are so easy to make, but it’s just not the same as being at Markets International and finishing a perfect day or evening with these.  But still, it;’s great to have the recipe!

White Chocolate Peanut Butter Ritz

 

40 Ritz crackers

1/2 cup creamy peanut butter

 8 ounces white chocolate bark

Spread a bit of peanut butter on half the Ritz cracker and top with another cracker to make a sandwich.  Melt the bark in the microwave on low to medium heat, stirring every 30 seconds until it’s melted and smooth. Grab a sandwich with tongs and drop it in the melted bark, turning over a few times to coat.  Add sprinkles if desired and place on wax paper to cool for about 20-30 minutes.  Put in the refrigerator to cool and set completely.  Store in air-tight container for up to one week

 

 

TIME FOR ELF BASKETS

Every year I make an “Elf Basket” and have it tucked away under the Christmas Tree for use on Christmas morning.  There’s always SOMETHING we need and who wants to leave the family to search for these odds and ends.

Get a basket (preferably one with a lid, such as a sewing basket) and then place in it the things you always seem to need on Christmas morning.  Here’s some suggestions based on the baskets I create each year.

ELF BASKET ESSENTIALS

Camera

Extra Film (unless using a Digital camera)

Pad and Pen

Screwdrivers (Regular and Phillips)

Batteries (AA, AAA, C and D)

Scissors

Scotch Tape

Pocket Knife

A freezer bag of rubber bands

Garbage Bag (for the ripped off paper from gifts)

Necklace Bells

Santa Hat (red)

Elf Hat (green)